CALAMILLOR GOURMET EXPERIENCE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked cut potatoes (107F - Cooling) at walk in cooler 2. As per chef for more than 2 hours. Chef took product to be reheated to 165. Corrective Action Taken Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at dish area and coffee bar not properly dispensing sanitizer. Dishwasher (Chlorine 0ppm); Coffee Bar: Dishwasher (Chlorine 0ppm) Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook remove bread from toaster with bare hands and began assembling sandwich. Manager coached employee and voluntarily discarded bread. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pooled eggs stored over ready to eat mushrooms and raw fish on top of ready to eat sauces inside of reach in cooler. Observed raw salmon stored over tuna salad at top portion of preparation cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs (45F - Cold Holding) at reach in cooler at sandwich preparation area. As per chef since previous day. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (64F - Cold Holding); liquid eggs (65F - Cold Holding) inside of proofer cabinet. As per employee for less than 30 mins. Observed hard boiled eggs (45F - Cold Holding) at reach in cooler at sandwich preparation area. As per chef since previous day. Warning

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed quaternary ammonium solution at 0ppm at all sanitizer buckets and observed chlorine dish machines at 0ppm. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tag missing last date served, chef added date. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked cut potatoes cooling inside closed container and stacked directly on top of each other. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stored deli slicer guard and can opener blade soiled with old food debris. Observed stored baking sheets soiled with old food debris at bakery area. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dish area blocked by trash can and dirty pots stored inside sink. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Also observed no chlorine test strips available for dish machines. Warning

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Unable to dispense soap at handwash sink in bakery area. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled at preparation area Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured in dry storage area. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone and drink stored on top of shelf in preparation area. Warning

Basic - Floor area(s) covered with standing water. Observed standing water on floor in dish area Warning

Basic - Food stored on floor. Observed cooking oil stored on the floor in dry storage area. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of soiled ice machine. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water at 107F and 93F at cook line and preparation table. Chef removed water. Corrective Action Taken Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed packages of cured meats stored inside reduced oxygen packaging at walk in cooler and front counter area. Observed establishment submitted HACCP to OPQ and waiting for approval. Warning

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe under three compartment sink onto floor. Manager repaired pipe during inspection. Corrected On-Site Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on floor in dish area Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored inside of sanitizer at back preparation table. Chef removed the water inside of sanitizer bucket. Corrective Action Taken Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at front counter and in kitchen Warning

Basic - Working containers of food removed from original container not identified by common name. Observed container of salt not labeled at stove near preparation area. Warning

Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packing on raw fish, raw beef, cured meats and hard cheeses and held more than 48 hours. Observed establishment is cooking fish utilizing sous vide method. Warning - From follow-up inspection 2023-10-23: Observed establishment conducts reduced oxygen packing on cured meats and hard cheeses and held more than 48 hours. Time Extended

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed raw branding and raw salmon stored inside reduced oxygen packaging at walk in cooler. As per operator, for approximately 3 hours. Employee cut all packages. Corrected On-Site Warning

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packing on raw fish, raw beef, cured meats and hard cheeses and held more than 48 hours. Observed establishment is cooking fish utilizing sous vide method. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed containers of cooked tomatoes and chorizo cooling inside completely closed containers. Chef took items to place on shallow pan. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the time of the of the inspection observed no paper towel at hand wash sink located near the cook line. employee replenished paper towel. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. At the time of the location observed no hand soap in the hand wash sink located by the cook line. employee replenished hand soap. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. At the time of the inspection observed cup with no handle inside of rice bucket. employee removed cup. Corrected On-Site Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at ceiling vent at front preparation area. Warning

Basic - Clean utensils stored between equipment and wall. Observed knives stored between equipment, located in the prep area. Operator removed knives. Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. At the time of the inspection observed cutting board with cut marks located in the prep area. employee discarded cutting board. Corrected On-Site Warning

Basic - Floor area(s) covered with standing water. Located near walk in cooler and ware washing area. Warning

Basic - Food storage container/container lid cracked or broken. At the time of the inspection observed container with Almonds cracked, located at the dry storage area. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the inspection observed hand wash sink with food debris. Warning

Basic - Water draining onto floor surface. At the time of the inspection observed water draining onto floor from underneath the 3 compartment sink located at the ware-washing area. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wet wiping cloth not stored in the sanitizing solution. employee placed wiping cloth in sanitizing solution. Corrected On-Site Warning

Basic - Wiping cloth DDBSA sanitizing solution not at proper minimum strength. Observed DDBSA solution at 0ppm. Chef took solution to replenish. Corrective Action Taken Warning